Seifried Estate Aotea Cabernet Franc

Since Hermann Seifried and his New Zealand wife Agnes first planted grapes in the Moutere Valley near Nelson, Seifried has grown to become one of New Zealand’s most sustainable family-owned wineries.

With 14 vinifera varieties, on two hectares of land, they began the South Island’s modern commercial wine industry. Hermann and Agnes were true pioneers, experimenting with what classical European varieties may do well in this untested climate and terroir. Today it has grown from very modest beginnings to become one of New Zealand’s most sustainable wineries, producing the very best Nelson has to offer. The site that Herman and Agnes chose for their new vineyards was perfect in terms of location. It is surrounded by mountains to the east, west and south (Richmond and Western Ranges) and the Tasman Sea to the north, which moderates the temperate climate throughout the year. The sunshine here was also a real drawcard, with an average of over 2,400 hours of sunshine a year, earning Nelson its reputation as the ‘Sunshine Capital of New Zealand’. 1976 was the first harvest with five distinctive varietal wines being made - Riesling, Sylvaner, Chardonnay, Müller-Thurgau and Refosco.

In 2014 Agnes and Hermann were recognised for their contribution to the New Zealand grape and wine industry by being inducted as Fellows of New Zealand Winegrowers, one of the New Zealand wine industry’s greatest acknowledgements. This was the first time in its history that a husband and wife team were recognised, and the first time a woman has been honoured.

In 2016 the winery celebrated 40 years since the first harvest. The last four decades have seen significant change, with the New Zealand industry now recognised as world leading, particularly with Sauvignon Blanc and Pinot Noir, but also for Syrah, Grüner Veltliner and Riesling. Today Seifried farm over 250 hectares of vineyards, across nine sustainably-accredited vineyard locations scattered throughout the Nelson region, and all of their three children are actively involved in the business.

Cabernet Franc,

The grapes were picked in April at the peak of ripeness and then promptly de-stemmed and transferred to open-top fermenters. A three day cold-maceration period preceded inoculation for fermentation. Hand-plunging was carried out two times a day during the ten day primary fermentation, followed by five days of post-fermentation maceration. After pressing, the young wine was drained into French barriques to undergo malolactic fermentation and ageing.

The Aotea by the Seifried Family is ripe and rich on the nose and palate. Blueberry, cocoa and dried herb flavours pack the palate. A beautiful cool climate Cabernet Franc with soft tannins and a lovely long finish.

This is great for veggie dishes, anything from fire roasted aubergine to seared bell pepper. Equally at home with pork dishes.